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Living Well Recipes: Grilled Chicken and Mango Kebobs

A spicy addition to your grilling menu this summer!

“Grilled Chicken and Mango Kebobs with Spicy Ginger Sauce”
“A kick-off to summer grilling”
By Chef Mark Shoopman of Lutheran Hillside Village.

Kebob Ingredients:
12 each Boneless, skinless chicken thighs cut into 2 inch chunks
6 each Fresh mangos, peeled and cut into 2 inch chunks
6 each Metal or Bamboo skewers (soak the bamboo ones for 30 minutes before use)
2 cups Spicy ginger sauce, (recipe follows)

Spicy Ginger Sauce:
½ cup Rice Vinegar
4 tablespoons Fresh ginger root, grated           
3 tablespoons Honey
3 tablespoons Thai style chili sauce, can substitute red chili paste
2 tablespoon Low sodium soy sauce
1 teaspoon Fresh garlic, minced
1 each juice of a fresh medium sized lemon
1 teaspoon Serrano pepper, finely diced

*Place all the ingredients in medium bowl and mix thoroughly.

Method:
Make certain the chicken is thawed and patted dry. Begin by skewering the chicken thigh chunks and the mango chunks alternating between the two until there are 3 chicken and 3 mango chunks on each skewer. 

Pre-heat the grill and cook the kebobs approximately 3 minutes on each side generously basting with the ginger sauce until the chicken is fully cooked and lightly browned.  Let rest 2 minutes and then serve and enjoy!

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